peanut butter coconut icebox pie

This icebox pie was my BFF all last week. It was right by my side no matter what I did, just like a best friend should be.

We watched E! News together. We rolled our eyes at reruns of True Blood (take it down a notch, Sookie). We talked to my grandma on the phone. I shared a little bit of it with Moose but, as usual, he wimped out after just one piece. I stuck with it, though. Friends should never turn their backs/stomachs on their best friend. All remaining bites were right there with me until, in the middle of some show about guys driving around rural America and pretending like they just happened to stumble upon a house full of treasures that they coincidentally also want to purchase, I turned to my best friend, and it was gone. All gone. All gobbled up. And now I must pay for the time spent with last week’s friend by focusing all of this week’s attention on my new pals, Mr. Steamed Veggies and Miss Pilates Workout Videos.

And maybe a little bit of Sleepy Stir-Fried Kitty on the side

 

 

Peanut Butter Coconut Icebox Pie
Recipe adapted from Southern Living
Serves 8
Printable recipe

Ingredients:

  • 2 cans full fat coconut milk
  • 1 10 oz box of Cinnamon Teddy Graham crumbs OR 2 cups of other vegan graham cracker crumbs
  • 1 cup chopped peanuts
  • 1/2 cup vegan butter, melted
  • 1 cup vegan semisweet chocolate chips
  • 1 cup vegan cream cheese substitute
  • 1 cup all natural peanut butter, already stirred and refrigerated
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 large banana, sliced

Chill the coconut milk in the refrigerator overnight (or for several days, until you’re ready to use it).

Preheat your oven to 350 degrees Fahrenheit.

Use a food processor to turn your cute little graham bears

into graham crumbs.


If your peanuts aren’t already chopped and you don’t want to use a knife, throw those in the food processor, as well.


Stir together the graham crumbs, 1/2 cup of chopped peanuts and melted vegan butter.


Use your fingers to spread the mixture into a greased pie tin.


Bake the crust for 10-12 minutes, until it begins to brown. Remove the crust from the oven and allow it to cool completely before moving on to the next step.


Remove one can of your chilled coconut milk from the refrigerator and open it up.


Scoop out the firm layer that has solidified in the can and place in a bowl.


When you reach the liquid that should be about 3/4 of the way down, stop scooping. Reserve the liquid for another use (smoothies, anyone?). Whip the coconut milk solids, either by hand or hand mixer, until the milk turns into whipped cream, 3-5 minutes.

Melt 1/2 cup of the chocolate chips in the microwave until just melted and stir in with 1/2 cup of the whipped cream.


Spread the chocolate mixture over the pie crust.


Arrange the sliced banana on top of the chocolate.


In a large bowl, beat together the cream cheese, peanut butter, brown sugar and vanilla until fully combined.


Mix in the remaining 1 cup or so of whipped cream and pour the peanut butter layer over top of the bananas.


Cover and refrigerate the pie for 8 hours (or overnight).

After the pie has been chilled, remove the other can of the coconut milk from the refrigerator and repeat the whipped cream-making process.

Spread the whipped cream over top of the pie.

Sprinkle the remaining 1/2 cup of peanuts over top of the whipped cream.

Microwave the remaining 1/2 cup of chocolate chips and drizzle the melted chocolate on top of everything.

Slice and enjoy!

19 thoughts on “peanut butter coconut icebox pie

  1. Whaaaa! Can I crawl through the computer and have some right now, please? That looks so good… maybe I should make THAT for dinner instead of pasta or something… ;)

  2. I want that pie to my BFF! I have so much guilty-pleasure television that we could watch together. I could give it one of those heart-shaped necklaces that says “Be Fri” on one side and “st ends” on the other. It looks sooooo gooood!

  3. I enjoyed this post very much. It looks like a beautiful friend, er, dessert, and I laughed out loud reading.

  4. Hold the phone… this looks SO GOOD. I just found your blog through your posts on One Green Planet and I am now hooked. Thanks for sharing… I can’t wait to try everything!

  5. Hi Nikki,

    Thank you so much for sharing your veganized recipe for this pie. Your post came just in time for my husband’s birthday, so I made it as his birthday “cake”. What an incredible treat! I will try to share the picture he took before blowing out the candles!

    Many thanks,
    Arielle

    • Hi Arielle! I am so excited that you tried this recipe out! Thank you so much for letting me know. And a happy belated birthday to your husband!

  6. The pic of your cat in the stir-fry pan is AWESOME!!!! My hubby is a peanut butter freak, like crazy in love with peanut butter:-) I still have not made my own peanut butter, I don’t have a good excuse why I haven’t though. I love all the elements in this pie, it really looks fantastic! Hugs, Terra

  7. Oh. My. Word. This looks unbelievable! I don’t blame you for deeming it your best friend for the week- I would have done the exact same thing! Peanut butter + chocolate + banana?! I mean, how can you go wrong? Thank you for the amazing recipe! I can’t wait to try it.

    And congratulations on being featured in the VegNews Newsletter!

  8. I love your tolerant attitude toward yourself and your foibles…
    Great recipe!
    Hilarious post! You are blogging proof that vegans can be witty and literate.

  9. I’m trying this recipe with some adjustments. I’m skeptical when people say mainstream foods are vegan. I’m curious if the sugar in the Teddy Grahams is really vegan(non bone char). We will use gluten-free cookies for the pie!

  10. Pingback: caramel apple upside-down cornmeal cake | the tolerant vegan

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